They're really not that labor intensive to prepare. You cut off any thorns - and can do a lot at once with a knife, can peel the outside of the stalk you leave on since the core is the tender part with a potato peeler, rinse well and steam or boil until it's cooked. I like to boil because that bitterness mentioned goes away if you boil.

I bet there's a youtube of how to eat them if you don't know. I also don't clean out w/ a knife - you get to tiny little pointy leaves with no "meat" which pull off easily, and there's the choke under that - fuzzy textured part. Pull that off, too, and you're left with the heart.

Sent from my "smart"phone. Please excuse typos!

The pews never miss a sermon but that doesn't get them one step closer to Heaven.
-Speckla